Steak Pie

1 lb. steak, cubed
salt & pepper to taste
2 cups reserved liquid
3 large carrots, diced

3 potatoes, cubed
1 cup green peas
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in 2 cups of water. Bring to a boil and reduce heat. Simmer until meat is tender: about 2 to 3 hours. Transfer meat to a large mixing bowl. Save the liquid.
2. In another 2 quart saucepan over medium heat, pour in the reserved liquid and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350° F (175° C).
3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
5. Line a 9 inch pie plate with one of the pie crusts. . Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 to 30 minutes. Let cool for 5 minutes before serving.